Black Tea

Just as they do in sweet Chinese bubble tea, fat, chewy pearls of tapioca bring a certain levity to pears in a fragrant spiced-cider "broth." Satsuma segments add hits of sweetness to this chic, playful dessert.

Why serve plain iced tea when you can punch it up with healthy, natural flavors like ginger, mint, lemon and peach, as in Bonaparte's version here? A good reason to steep and sip: Tea's polyphenols may lower your risk for cancer.

A colonial twist on the ubiquitous — and potent — rum punch.

These buttery, crisp tuiles are made with tea and honey — the Earl Grey lends a sophisticated note of bergamot — and taste wonderful with an afternoon cuppa.

Though many people see smoking as a process meant for professionals, or at least for doing outdoors, this procedure—done mostly in a wok—is simple and produces a mean smoked duck. Try thin slices over a salad, or make smoked-duck sandwiches for a picnic. When smoking, be sure to seal the foil tightly to keep the smoke from infusing more than just your duck.

This is our version of chai-shop chai, flavored with a little cardamom and mellowed with hot milk and sugar.

These warm little drinks are delicious — you may want to make a double batch.

This chai is a knockout on its own, but gin adds subtle flavors that complement the chai's complexity. (Needless to say, since Kashmir is predominantly Muslim, alcohol would not be added there.) Nuts in a cocktail seemed a little odd at first, and it's fine to strain them out before serving, but most of us found them addictive.

Nils Noren, executive chef at restaurant Aquavit, in New York, pairs this smoky hot drink with venison, but it works well with almost any wintry game preparation. He uses Assam tea, a full-bodied brew from India. For a richer, molasseslike flavor, use muscovado sugar.

Flavored teas such as Meramieh are served mainly in the afternoon when friends come over to visit. The tea is presented on a tray, surrounded by small colored or clear delicate glasses or tiny cups and saucers. Sugar and spoons are placed on the tray for each guest to add as much sugar as he or she likes.

The tea needs to steep overnight, so begin preparing this ahead.

This chai recipe—inspired by versions in India—combines black tea, spices, and milk. The savory notes from black pepper and cardamom in this version give it a wonderful aromatic complexity.

This bread gets even better if stored for a day. Enjoy it toasted and buttered for breakfast.

Freezing the steak for about 30 minutes makes it much easier to slice; using a grill pan is the simplest way to cook the slices.

These creamy custards feature the flavors of chai, a spiced tea that's enhanced with cinnamon, cloves, cardamom, and ginger.

The tea adds an elegant complexity to the sauce for the pears, dried apricots, and cherries. Using dried tart cherries instead of Bing cherries helps balance the sweetness.